材料

清油5克
白鱼柳30克,切丁
泰国辣椒酱70毫升
蚝油1大匙
黑胡椒适量
扇贝30克,切丁
虾30克,切丁
墨鱼30克,切丁
蒜头5克,切碎
玉蜀黍粉10克
清水5毫升
芫荽5克,切细碎
小金杯8个

做法

  1. 在炒锅内加热清油,把蒜头碎炒香,加入鱼肉炒香2分钟。
  2. 加入泰式辣椒酱,继续炒香2分钟。
  3. 加入½大匙蚝油和少许胡椒,加入虾、扇贝和墨鱼拌匀后加入剩余蚝油和胡椒。
  4. 加入生粉水勾芡,虾肉变红后加入芫荽叶碎。
  5. 把馅料填进小金杯内,缀以芫荽叶即可。

Seafood Pie Tee with Bay Shrimp

Ingredients

5g oil
30g white fish, diced
70ml Thai chilli sauce
1 tbsp oyster sauce
some black pepper
30g scallops, diced
30g prawns, diced
30g squid, diced
5g garlic, minced
10g corn flour
5ml water
5g coriander, chopped finely
8 pieces kueh pie tee shells

Method

  1. Heat oil in wok and fry garlic until fragrant. Add in diced fish and fry for 2mins.
  2. Add in Thai chilli sauce and fry for another 2mins.
  3. Add ½ tbsp of oyster sauce and a dash of pepper. Mix in prawns, scallops and squid, followed by remaining oyster sauce and some pepper to taste.
  4. Thicken mixture with corn starch water and chopped coriander once prawns begin to colour.
  5. Fill each pie tee shell with and garnish with coriander leaves.

 

食谱提供: The Salon
地址:Hotel Fort Canning, 11 Canning Walk
电话:6799 8809
电邮:fnb@hfcsingapore.com
菜肴示范: Chef Tan Choon Tong

text: 若昕 art direction: Kenz photo: Steven Soh